Posted in /Cooking/Desserts/Squares on Sunday, April 02, 2017
Yield: 24
Ingredients
1 cup margarine
2 cups sugar
1 cup flour
4 eggs
1 cup cocoa
1/2 cup chocolate chips
Directions
- Grease muffin cup tray with cooking spray
- Cream together the margarine and sugar
- Add eggs one at a time, beating well
- Add remainder of ingredients and mix until smooth
- Spoon mixture into muffin pan 2/3 full and bake for 16 minutes
- Let rest for 5 minutes before taking them out of the pan
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes
Ingredients
5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt
Directions
- Cream together sugar and shortening
- Add sour milk and vanilla to sugar mixture
- Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
- Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
- Pour into prepared cake pans
- Bake at 325 for 40 minutes.
- Frost with Buttercream Frosting
Posted in /Cooking/Desserts/Cookies on Sunday, April 02, 2017
If you're looking for a special occasion cookie, these are guaranteed to impress.
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Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
Directions
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- Put the cream cheese frosting into a piping bag fitted with a large star tip and dolloping away.
- Use to frost cakes and cupcakes like Red Velvet Cupcakes
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
This is another recipe that my students make all the time. But I very often don't have a camera in the classroom.
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